Thursday, October 18, 2012

Squid Ink Tagliatelle alla Primavera

  • 2 cups broccoli florets, blanched
  • 1 can button mushrooms, quartered
  • Kernels from 1 cooked sweet corn
  • 2 cups cherry tomatoes, halved
  • 16 ounces freshly cooked black ink tagliatelle (or any kind of pasta)
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon chili flakes
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 3 tablespoons freshly grated Parmesan/Pecorino cheese

  • Heat the oil in a large skillet over medium heat. Add minced garlic and chili flakes into the hot oil, sauté until the garlic is soft and golden in color, about 2-3 minutes. Add white wine and continue cooking until all the wine evaporated. Stir in broccoli florets, mushrooms and corn, cook for another 3 minutes or until the broccoli is tender. 
  • Add cooked pasta into the skillet along with tomatoes, basil and mint. Season with salt and pepper. Toss to combine. Transfer pasta and vegetables onto individual plates, top with grated Parmesan/Pecorino.


  1. Great photograph! And delicious mediterranean starter!

    Regards from Barcelona, Spain